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Fava and Ricotta Crostini

Fava and Ricotta Crostini

  • Author: Isabelle Boucher (Crumb)
  • Total Time: 25 minutes
  • Yield: 8 1x
  • Diet: Vegetarian


These simple two-bite appetizers are a great way to kick off a spring dinner party, or turn them into meal-sized open faced sandwiches by substituting thick slices of crusty Italian bread for the baguette.



Crostini Toasts:

  • 2 cloves garlic, cut in half
  • 8 slices of crusty baguette, cut 3/4" thick on the diagonal
  • 2 tbsp olive oil

Fava and Ricotta Topping

  • 1 1/2 cup shelled fava beans (~1.5 lbs in the pod)
  • 2 tbsp olive oil, divided
  • 1/4 cup finely chopped red onion
  • 2 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 2 tbsp roughly chopped fresh mint
  • Salt and pepper, to taste
  • 1 cup full-fat ricotta cheese


  1. Rub slices of baguette with garlic cloves and brush lightly with olive oil on both sides. Lightly toast under a hot broiler (or on a hot grill, if you're thusly inclined). Set aside.
  2. Meanwhile, in a large pot of boiling unsalted water, cook shelled fava beans until tender, about 6 to 8 minutes. Drain and let cool, then carefully peel off the tough outer skin from each bean.
  3. Heat 1 tbsp olive oil in a medium saute pan set over medium-high heat. Saute onions for 5-7 minutes, or until soft and just starting to colour. Stir in favas and cook for another 3-4 minutes or until warmed through.
  4. Transfer the cooked favas to a medium bowl. Toss the warm favas with remaining tbsp olive oil, lemon juice, lemon zest and mint until combined, then mash slightly with the back of a fork to create a chunky spread of sorts. Season to taste with salt and pepper.
  5. Arrange the prepared toasts on a serving platter. Spread each slice with 2-3 tbsp ricotta, then spoon favas on top, dividing evenly among the crostini. Drizzle with a bit more olive oil, and serve immediately.
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Appetizers
  • Method: Stovetop
  • Cuisine: Canadian